DARIO WOLOS WAS MISSING a key ingredient when he opened a taco stand in Mexico in 2006: restaurant experience. Wolos had worked for a software startup in London for the previous five years, but he'd dreamed of opening a Mexican restaurant for the better part of a decade, having lived in his mother's native Mexico as a child.
So, after installing some cooking equipment in a 1963 Volkswagen bus, Wolos founded Tacombi in the beach town of Playa del Carmen—the name is a combination of taco and combi, a word for minibus in Mexico. When the taco stand took off, Wolos moved to New York City and opened a Tacombi restaurant in a converted garage. The company has since expanded to more than 20 locations on the East Coast, including 11 in New York City.
“I knew there was talent in this city that I wasn't able to get in the early
